Berry Bliss Bombs: Gluten-Free Blueberry Cheesecake Cookies with Luscious Vanilla Swirl

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2

   Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese and ¼ cup sugar until smooth. Stir in egg yolk and ½ tsp vanilla. Fold in 1 tbsp gluten-free flour. Set aside.
3. 3

   In a separate bowl, whisk together 1 ½ cups gluten-free flour blend, baking soda, and salt.
4. 4

   In a large bowl, cream together softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy. Beat in the egg and 1 tsp vanilla extract, then stir in lemon zest.
5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. 6

   Drop spoonfuls of cookie dough onto prepared baking sheets. Create an indentation in the center of each. Spoon 1 tsp cheesecake filling into each, then dot with ½ tsp blueberry jam. Gently swirl.
7. 7

   Bake for 12-15 minutes, or until edges are lightly golden and filling is set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. 8

   Make the blueberry sauce: In a small saucepan, combine 1 cup blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring, until berries burst and sauce thickens (5-7 minutes). Add water if needed for desired consistency. Let cool slightly.
9. 9

   Once cookies are completely cooled, drizzle with blueberry sauce and serve.